Turn those Thanksgiving leftovers into one of the most delicious casseroles ever - Turkey Tetrazzini! Combine chopped roasted turkey and pasta to create a dinner your whole family will be excited about!
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 8servings
Ingredients
8ouncesspaghetti
Cooking spray
1tablespoonbutter or margarine
3cupssliced fresh mushrooms
1small onionminced
2ribsceleryminced
½cupall-purpose flour
1 ½cupsmilk
14.5ouncescanned chicken broth
3ouncescream cheese
½cupgrated Parmesan cheese
½teaspoonsalt
¼teaspoonpepper
½teaspoongarlic powder
¼cupdiced pimiento
2cupschopped cooked turkey or chicken
½cupchopped Italian parsley
Instructions
Preheat the oven to 350 degrees.
Cook the spaghetti according to the package directions. Set aside.
Coat a large pan with cooking spray and place over medium-high heat. Add butter or margarine. When melted, add mushrooms, onion and celery. Cook, stirring frequently until tender.
Whisk together the flour and milk until smooth.
Add the flour-milk mixture along with the chicken broth, salt and pepper to the sautéed vegetables. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
Remove from the heat and add cream cheese, stirring until melted. Stir in half the Parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley.
Spoon the mixture into a shallow baking dish coated with cooking spray. Sprinkle evenly with the remaining Parmesan cheese. Bake for 25-30 minutes or until thoroughly heated.
Notes
Storing: Leftovers can be stored tightly covered in the refrigerator for 3-4 days.
Freezing: Because of the cream sauce, I can’t recommend freezing. It's very likely that the sauce would break and the result wouldn't be great.
Reheating: Reheat in the microwave in one-minute increments, stirring in between to avoid drying out or burning the pasta.